Food
Traditional dishes
Beef is the meat that is sampled under all its forms and throughout Argentina:
-Bife de lomo (very thick and soft filet)
-Bife de chorizo (very popular in Argentina, sirloin steak cooked with its own fat)...
Beef is also eaten in the Gauchoes style with Parilladas or Asados where the filets, ribs, sausages, chorizo, calf sweetbread are cooked on charcoal. And naturally, as usuals in Argentina, portions are huge. The Chimichuri, a kind of Argentinian mustard elaborated with 22 different spices, is ideal to eat along with this tasty meat.
-Rabbit in red wine
-Lamb cooked in live charcoal
-Ewe Cheeses
-Macaroons of Cordoba: Double biscuits filled up with milk cream with chocolate or vanilla... on the top.
-Carbonada en Zapallo: Filled Gourd. All products of the Argentinian ground can be found in this dish. One can put in some beef pieces but in certain coastal regions, they are replaced with fish.
-Dulce of leche - Milk Jam: This milk jam crossed, for some years, the South American borders. It is served with bread as regular jam, with chocolate and can be coated in between a pile of pancakes.
-Matambre - Stuffed rolled meat of beef with hard-boiled eggs: It is a traditional dish which is either served warm or cold and is literally translated by "kill hunger".
-Parilla: roasted rib steak. In Argentina, offals are used as a garnish. The rib steak is served on a wooden board.
-Rogel of Dulce of leche: Cream slice with milk jam.
Food-related taboos
Culinary taboos vary with the religion.
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